9 November 2012

Whisky Insiders Interview - Drew Mayville

I’ve been working in the whiskey industry for 32 years now. I started in a
distillery lab, then when there was an opening in the bottling department I
took position. This is where I was first exposed to taste testing and from there I
started work in the quality lab, gaining experience in manufacturing,
supervision and management. I now also look after new product development.

What has been your biggest career highlight to date?

Overseeing the birth of a global brand like Buffalo
Trace is a definite highlight. To me this is old-fashioned brand building and
we spend dedicated time getting it right. We work differently to some of the bigger companies that give a short
deadline for new product success, we won’t throw away an idea just because it’s
not an immediate profit maker and we work hard to maintain the consistency of
our tasting profile. Growing something of this quality is about more than
just taste consistency, we have created the most balanced of bourbons with
Buffalo Trace.

Can you remember your
first dram, and indeed what it was?

Wow, this is too long ago to remember but it was sweet!

What does whisky mean to you?

To me it’s an expression of myself, since I oversee every product we
make.I have a lot of pride with what we
offer customers.

Where would you like to see yourself in five years time?

Working towards the best whiskey | bourbon through tireless experimentation
– when people ask me about retiring I laugh because I do what I love every
single day. Where else would I want to be but here, working with a passionate,
dedicated and inspiring team.

What
was your last dram?

I was just in London for the first week of The
Buffalo Bourbon Empire, a pop-up prohibition style bar and drank my last dram
toasting goodbye to the UK team. It was
to congratulate too, I was impressed to see such a great bourbon experience,
including masterclasses and molecular mixology. There was a real curiosity and
interest in the product and I think we showcased it well to drink connoisseurs
as well spirit fans who don’t know as much about whiskey.

Do you
have a favourite whisky and food pairing combination?

I like most pairings, there is a pairing suitable for all moods and
occasions!

What’s your favourite time and place to enjoy a dram?

A cocktail at home, in the evening with my wife Ellen.

What do you think is going to be the next big thing on the whisky
horizon?

Flavoured whiskies are trending right
now, and I suspect they will continue to grow. Overall diversification is good
because it helps introduce new audiences to whiskey and can help change
people’s perception of the liquid. Consumers are also rediscovering quality cocktails,
using quality bases, which is fantastic.

What’s
the one-dram you couldn’t live without?

Buffalo Trace of course!

Many thanks to Drew Mayville. Who
will be the next Whisky Insider? Click back soon to find
out!